Yookgaejang

Ingredients

Beef brisket

1 pound

Water

8 cups

Soy sauce

1/4 cup

Sesame oil

2 tablespoons

Garlic

4 cloves, minced

Korean red pepper flakes (gochugaru)

3 tablespoons

Green onions

1 cup, chopped (plus extra for garnish)

Salt

to taste

Pepper

to taste

Fernbrake (gosari)

1 cup, soaked and chopped

Bean sprouts

1 cup

Eggs

2, beaten

Instructions

1. In a large pot, combine the brisket and water. Bring to a boil over high heat. Once boiling, reduce the heat to a simmer and cook for about 1 hour, or until the brisket is tender.
2. Remove the brisket from the pot and allow it to cool slightly. Shred the meat into thin strips using two forks.
3. In the same pot with the beef broth, add the soy sauce, sesame oil, minced garlic, chopped green onions, and Korean red pepper flakes. Bring the mixture back to a boil.
4. Add the shredded beef, bean sprouts, and fernbrake to the pot. Season generously with salt and pepper to taste. Let the soup simmer for an additional 20 minutes, allowing the flavors to meld.
5. Slowly pour the beaten eggs into the soup while stirring gently to create silky strands of egg. Cook for another 2 minutes until the eggs are just set.
6. Serve the Yookgaejang hot, garnished with additional chopped green onions for a fresh touch. Enjoy with a side of steamed rice or kimchi for a complete meal.